I sea cottage cheese caprese
I sea cottage cheese caprese
Caprese salad is one of our all time favorites! In the basis, this salad only needs a handful of ingredients and you'll be ready to eat in no time. Our Surfin' Sweet Chili Seaweed Chips add crunch and stay in the classic Italian color scheme.
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By Anouk Goedegebuur from @anoukgdgbuur
Anouk Goedegebuur@anoukgdgbuur Read More
"In the basis, this salad only needs a handful of ingredients and you'll be ready to eat in no time."
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Ingredients
- Seamore's Surfin' Sweet Chilli Chips, to serve
- 150g cherry tomatoes
- 1 tbsp olive oil
- Pepper and salt
- 100g cottage cheese
- Fresh basil
- Balsamico syrup
Preparation
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Preheat the oven to 140 degrees celsius and line a baking tray with baking paper.
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Halve the cherry tomatoes and place them on the plate with the convex side down. Drizzle with olive oil and season with some salt and pepper. Bake the tomatoes in the preheated oven for 45 minutes. Turn off the oven and leave the tomatoes (with the door closed) in the oven for another 15 minutes.
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Season the Hüttenkase with salt and use two spoons to form a ball of the cheese. Place the ball on a plate and divide the roasted tomatoes on and around the cheese.
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Garnish the Caprese salad with balsamic syrup and serve with the seaweed chips. Enjoy! ?
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I sea (plant-based) spicy sushi nachos plate
I sea (plant-based) spicy sushi nachos plate
Feeling like spicing up your regular nachos plate ? We created a delicious recipe with the Spicy Sushi Seaweed Chips. Combining your favorite classic ingredients ? with new ingredients, like (plant-based) chicken pieces and white cabbage. ?
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Ingredients
- 1 bag of Spicy Sushi Seaweed Chips
- 100g white cabbage, finely chopped
- 1/2 avocado, sliced in cubes
- Sesame seeds
- Sriracha sauce
- 2 handfuls of (plant-based) cheddar cheese, grated
- 80g (plant-based) chicken pieces
Preparation
- Place the full bag of seaweed chips on a plate.
- Fry the chicken pieces in a pan until crispy.
- Quickly warm up the white cabbage in the same pan.
- Divide the chicken pieces, white cabbage and cheddar cheese on top of the nachos.
- Place the nachos in the microwave until the cheese is melted, this will take approximately 1.5min.
- Once the plate is out of the microwave, add the avocado, drizzle some sriracha and sprinkle some sesame seeds on top. Enjoy! ?
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I sea ultimate nachos plate
I sea ultimate nachos plate
This nachos plate is the definition of delicious and nourishing comfort food. We used both of our chips flavors for the ultimate crunchiness and taste experience. Since Seamore's Seaweed Chips contain 35% seaweed superfood, you can feel good about indulging in this epic nachos plate. We recommend inviting a few friends over to help you eat this filling ultimate nachos plate.
By Marjolein Maatman from @veggiereceptjes
Ingredients
- 1 bag of Seamore's Seaweed Chips Original
- 1 bag of Seamore's Seaweed Chips Surfin' Sweet Chili
- 1/2 red onion
- Red lentils
- 2 tsp Mexican spices
- Cherry tomatoes
- Grated cheese
- Fresh coriander
Guacamole
- 1 avocado
- Pepper and salt
- 1/2 chilipepper
- 1 garlic clove
- 1/2 red onion
Preparation
- Cut half a red onion into rings and slice the cherry tomatoes in half.
- Cook the lentils following the package instructions and add the Mexican spices.
- Prepare the guacamole by chopping everything finely, mashing the avocado and mixing all the ingredients together.
- Make a tower of nachos and divide the lentils, onion rings, tomatoes and cheese in layers.
- Garnish the nacho tower with some coriander and optionally some delicious sauces (we used spicy mayonaise and garlic sauce), serve with the guacamole and enjoy! ?
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I sea ultimate nachos plate
This nachos plate is the definition of delicious and nourishing comfort food. We used both of our chips flavors for the ultimate crunchiness and taste experience. Since Seamore's Seaweed Chips contain 35% seaweed superfood, you can feel good about indulging in this epic nachos plate. We recommend inviting a few friends over to help you eat this filling ultimate nachos plate. By Marjolein Maatman from @veggiereceptjes
- 1 bag of Seamore's Seaweed Chips Original
- 1 bag of Seamore's Seaweed Chips Surfin' Sweet Chili
- 1/2 red onion
- red lentils
- 2 tsp mexican spices
- Cherry tomatoes
- Grated cheese
- Fresh coriander
Guacamole
- 1 avocado
- Pepper and salt
- 1/2 chilipepper
- 1 garlic clove
- 1/2 red onion
Cut half a red onion into rings and slice the cherry tomatoes in half.
Cook the lentils following the package instructions and add the Mexican spices.
Prepare the guacamole by chopping everything finely, mashing the avocado and mixing all the ingredients together.
Make a tower of nachos and divide the lentils, onion rings, tomatoes and cheese in layers.
Garnish the nacho tower with some coriander and optionally some delicious sauces (we used spicy mayonaise and garlic sauce), serve with the guacamole and enjoy! ?
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I sea tomato and spinach hummus
I sea tomato and spinach hummus
Two different hummus recipes, two different colored dips. Creamy, healthy and easy to make. Really tasty in combination with our different Seaweed Chips flavors.
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By Julie Kreis from @juliecooksgreen
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"Serve these hummus dips together with Seamore's crunchy Seaweed Chips and you have a great snack or appetizer for any meal or small get together."
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Ingredients
- 100g cooked chickpeas
- 4 tomatoes or 3 full hands of fresh spinach leaves (this of course depends on which of the two hummus dips you are making)
- 1 small garlic
- 3 tbsp of tahin
- 1/2 freshly squeezed lemon
- Some seaweed salt
- 1/2 tbsp of harissa or plain cumin
- As much water to get the consistency you like
Preparation
- To make the hummus, you mix all the ingredients together with any blender you prefer. Serve with the Seaweed Chips and enjoy! ?
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I sea spicy guacamole
Tasty and easy to make. This delicious spicy guacamole combines perfectly with the slightly salty, sweet and chili flavor of the new Surfin' Sweet Chili seaweed chips. ??
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By Thamar Zeijen from @thaamskookshow
Thamar Zeijen@thaamskookshow Read More
"The new Surfin' Sweet Chilli flavor tasted great, the bag was empty immediately."
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Ingredients
- Seamore's Surfin' Sweet Chilli Seaweed Chips
- 2 avocados
- 1/2 lemon (juice)
- 1 tsp cottage cheese
- 1 clove of garlic
- Salt and pepper
- Olive oil
- 1/2 red pepper
- 1 small red onion
Preparation
1. Mash the avocados and mix with a dash of olive oil.
2. Finely chop the red onion and red pepper. Grate the garlic.
3. Mix all ingredients together and season with salt and pepper. Serve your homemade guacamole together with the Seaweed Chips, Enjoy! ?
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I sea plant-based Asian loaded nachos
I sea plant-based Asian loaded nachos
This recipe combines our huge love for a large bowl of loaded nachos and sushi. Try it out yourself.
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By Manon Jousset from @courgetticonfetti
Manon Jousset@courgetticonfetti Read More
"These chips are amazing. They taste exactly like "normal" nachos, are super crunchy and have an amazing bright color."
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Ingredients
- 1 bag of Seamore's Seaweed Chips
- (vegan) salmon sashimi
- 2 avocado's
- Wasabi
- Soy sauce
- 1/2 tsp ginger powder
- 1/2 tsp laos
- 50g edamame beans
- 1 tbsp (vegan) mayonaise
- 60g unsweetened (soy) quark
- Black sesame seeds
- Optional: seaweed flakes
Preparation
- Create your own vegan salmon tartare using the vegan salmon, cut it into small cubes. Put everything in a bowl and add a good dash of soy sauce, 1 tsp wasabi and 1 tbsp sesame seeds. Mix this together and let the flavors absorb for a while.
- Meanwhile make the guacamole. mash the avocado and add 1 / 2tsp ginger powder, 1 / 2tsp galangal and a good pinch of salt.
- Mix some vegan mayonnaise with unsweetened soy quark and 1 tsp wasabi in a bowl. Taste if you find it spicy enough and add some more wasabi to taste.
- Take a deep plate and divide the guacamole over half of the plate with the seaweed chips next to it. Put the vegan salmon tartare on top of the guacamole and add some soy beans, homemade wasabi mayonnaise, sesame seeds and seaweed flakes.
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I sea quick & easy Japanese wraps with avocado
I sea quick & easy Japanese wraps with avocado
Let's add some more veggies to the table while enjoying some tasty Japanese style tortillas! ??? Easy to make and endless variations possible.
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By Ieke Booij from @foodbyieke
Ieke Booij@foodbyieke Read More
"I love these wraps, you can fill them with whatever you like in any way."
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Ingredients (for 1 person)
- 1 of Seamore's Seaweed Wraps
- 1/2 avocado, sliced
- 50g of cherry tomatoes
- 70g of cucumber, cut into thin strips
- Carrot, grated
- Juice of 1/2 lime
- 1/2 tbsp of sriracha or hot sauce
- 1 tbsp of vegan mayonnaise
- 1/2 tbsp of tahini
- 1/2 tsp sesame seeds
- Soy sauce, for dipping
- Seaweed bacon. as a topping
Preparation
- In a small bowl, mix the mayonnaise and tahini with siracha. Add half a squeezed lime and season with salt and pepper.
- Heat the tortillas in a dry frying pan (or in the microwave: check the packaging) until they are nice and soft. Then they are tastier and you can fold them better later.
- Use some of the mayonnaise sauce as a spread on the wraps. Arrange the slices of avocado on top and put the cucumber on top again. Try to place the ingredients in a long path as much as possible, in the center of the tortilla.
- Cut the cherry tomatoes in half and add them together with the sesame seeds on top of the wrap. Put some seaweed bacon on it.
- Fold the wrap: fold the sides in first and then fold the bottom over the ingredients and roll until you have a nice, elongated wrap.
Cut the wraps in half diagonally and serve with some soy sauce! Enjoy ?
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I sea (plant-based) chicken style nachos
I sea (plant-based) chicken style nachos
This 100% plant-based comfort food dish is a pure mood booster, perfect for any day of the week! ?Take a quick break of your day because this bowl is ready in 15 minutes. ?
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Ingredients
- 200g Seamore’s Original Seaweed Chips
- 1 pack of Like Chicken Bites
- Taco seasoning mix
- Oil for frying
- 150g of (vegan) cheese
- 1 red bell pepper
- 1 red chili pepper
- Guacamole
- 200g cherry tomatoes
- Sriracha sauce
Preparation
- Preheat the oven to 180 ° C. Heat the oil in a frying pan and fry the chicken bites strips with the spice mix for 5 minutes on medium heat.
- Divide half of the seaweed chips over a baking tray. Divide half of the cheese on top. Divide the rest of the seaweed chips, the rest of the cheese and the chicken on top. Bake for about 10 minutes in the middle of the oven until the cheese has melted.
- Meanwhile, chop the bell pepper in small pieces and cut the tomatoes in half. Cut the stalk off the chili pepper. Roll the chili pepper between your hands so that the seeds fall out. Cut the pulp into rings.
- Remove the nachos from the oven. Divide the tomato, red bell pepper and chili pepper on top of this. Serve with the guacamole and sriracha sauce. Enjoy! ?
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I sea sushi nachos
Did someone say sushi nachos ? Our favorite comfort food in Japanese style. We topped the seaweed chips with hot smoked salmon in wasabi mayo, lots of cheese and pieces of avocado. In other words: all the delicious of sushi with a special twist.
By Thamar Bos from @thamargoesbananas
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Ingredients
- 1 bag of Seamore's Seaweed Chips
- 2 tbsp mayonnaise
- 1 tsp wasabi
- 100g hot smoked salmon flakes
- 50g grated cheddar cheese
- 50 g grated cheese (we used a spicy grated cheese)
- 2 spring onions
- 1/2 avocado
- sriracha sauce
- 1 tsp sesame seeds
Preparation
- Preheat the oven to 200 degrees.
- Mix the mayonnaise with the wasabi and stir in the hot smoked salmon.
- Cover an oven dish with baking paper and divide the nachos over it. Top the nachos with the warm smoked salmon and divide the grated cheddar and grated cheese over it.
- Cut the spring onions into rings and divide over the nachos.
- Place the nachos in the oven for about 7 minutes until the cheese has melted.
- In the meantime, cut the avocado into cubes.
- Remove the nachos from the oven and finish with the avocado, sriracha sauce and sesame seeds. Enjoy! ?
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I sea (purple) pesto and veggie wraps
I sea (purple) pesto and veggie wraps
These purple pesto wraps are full of delicious veggies and some crunchy toppings. Perfect for a colorful, tasty and healthy lunch (to go). ?
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By Marjolein Maatman from @veggiereceptjes
Marjolein Maatman@veggiereceptjes Read More
"Just like the seaweed chips, these wraps are a real winner."
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Ingredients
- 1 pack of Seamore's Seaweed Wraps
- (purple) pesto
- Red cabbage
- Red bell pepper
- (vegan) feta cheese
- Cucumber
- Sunflower seeds
- Saladmix
- Falafel
- Pepper and salt
- Chili mayonaise
Preparation
- Heat up the wraps on the stove or in the microwave for about 15 seconds. Use the (purple) pesto as a spread.
- Prepare the falafel following the package instructions.
- Cut all the veggies in thin strips and put raw on the wrap except for the cabbage.
- Cut the red cabbage and rinse it with boiling water. This only needs to take 10 seconds. Then rinse again with cold water.
- Place the vegan feta and salad in a line on the tortilla.
- Garnish with pepper and salt, the seeds and chili mayonaise.
- Cut the falafel in half and use 3 of them per wrap.
- Now roll up the tortilla tightly. Cut it into 2 pieces or into small slices for a tasty snack. Enjoy! ?
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